Beetroot & sweet potato dip with feta & dukkah

Heat the oven to 170ºC, gas mark 3. To make the dukkah, spread the hazelnuts and pine nuts out on a lined baking tray and bake for 13-15 minutes until golden. Meanwhile, toast the coriander, fennel and cumin seeds in a frying pan on a medium-low heat for 3-4 minutes, stirring often, until fragrant. Transfer to a food processor with the toasted nuts, chilli flakes and salt; pulse a few times until roughly broken up. Stir through the sesame seeds and transfer to an airtight container (it will keep for up to 3 weeks).

Increase the oven to 220ºC, gas mark 7. Put the beetroot and sweet potato on a large baking tray and roast for about 1 hour, or until a knife inserted into the vegetables goes through easily. Remove from the oven and, once cool enough to handle, peel then roughly chop. Transfer to a food processor along with the garlic, chilli, yogurt, olive oil, vinegar and most of the dill (reserving a few fronds to serve). Whizz to combine, retaining a little texture; season and transfer to a serving bowl. Dot with the cheese, then sprinkle over a few tbsp dukkah. Scatter over the remaining dill and serve.